Red Velvet Cheesecake

Red Velvet Cheesecake

10
Beth Maples 0

"If you love red velvet cake, here is a new spin on it. I love cheesecake and thought that this would be a great combo. This recipe can easily be halved, but if you are having a party is is just as easy to make two as one. Enjoy!"
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Ingredients

2 h 15 m servings 555 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Spray 2, 9-inch springform pans with cooking spray.
  2. Sift flour, salt, baking soda, and cocoa powder into a large bowl. Whisk in oil, 2 eggs, vanilla extract, vinegar, white sugar, and buttermilk. When well blended, whisk in food coloring and water. Pour half of the batter into each prepared pan.
  3. Bake cakes in preheated oven until cake toothpick inserted in the center comes out clean; about 30 minutes.
  4. While the cake is cooling, use an electric mixer to beat the cream cheese in a large bowl until smooth. Mix in the sugar and cornstarch; beat until creamy. Add the 2 remaining eggs, one at a time, beating well after each addition. Blend in vanilla. Use a hand whisk to mix in the heavy cream until well blended. Pour half of the batter over each cake layer.
  5. Bake cheesecakes in preheated oven until set and beginning to brown, 30 to 45 minutes. Cool on a wire rack for 1 hour. Cover and refrigerate until completely cool, about 1 additional hour.

Footnotes

  • Cook's Tips
  • Garnish the cheesecakes with melted dark chocolate, if desired.
  • Store leftover cake in the refrigerator.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

Ok so I made this cake because, my boyfriend loved the one at the cheese cake factory and wanted it for his birthday I could not afford to buy it so I made it. He was in love and so was everyone...

Most helpful critical review

OK I did something wrong!! I followed the directions exactly but maybe I misunderstood. I made the red velvet cake part in the 2 pans and then poured half of the cheesecake mixure over each a...

Ok so I made this cake because, my boyfriend loved the one at the cheese cake factory and wanted it for his birthday I could not afford to buy it so I made it. He was in love and so was everyone...

OK I did something wrong!! I followed the directions exactly but maybe I misunderstood. I made the red velvet cake part in the 2 pans and then poured half of the cheesecake mixure over each a...

I loved this recipe in that the taste was wonderful! Family and friends all raved about it. I gave it 4 stars because the instructions (at least for me) were vague. It wasn't clear that I was...

I made a version of this and put the photo here cause this is the closest recipie that I can find that is what I did.

I just made the cake part due to the uneasiness of the vague directions and knew doing this method would not be good but, I did however, made the red velvet cake (very good) but I would have cha...

I wondered how you could bake a cake twice (once to bake and once while the cheesecake sets) without it being very dry. Answer? I can't. The cake was NOT moist but very dry and having cheesec...

This turned out fabulous! Such vibrant color. It pretty much just flew off the plate.

Okay I was looking for a way to combine red velvet cake with cheesecake and this recipe is it!!! I was a little nervous about baking a cake "twice" as some of the others who left reviews were. I...

Red velvet cake review only. Increased oil to 1c & added 2T cocoa. 'Seems it'd be PINK velvet cake without the cocoa. Moist, but not too moist. This'll be around for a while - the recipe, I ...